Camel Kabsa
Kabsa made with tender young camel meat, a feast dish Najd is proud of.
- ⏱Time3 hr
- 📊DifficultyMedium
- 👥Serves8 people
- 🔥Per serving602 kcal
Ingredients for 8 people
- Meat1.5 kg young camel meat
- Rice4 cups
- Onion3 medium
- Tomato4 medium
- Tomato paste2 tbsp
- Garlic6 cloves
- Carrot2 medium, grated
- Kabsa spice mix2 tbsp
- Loomi (dried lime)2 whole
- Cardamom5 pods
- Vegetable oil5 tbsp
- Saltto taste
- Black pepper1 tsp
- Water12 cups
Optional extras
- Ghee3 tbsp
- Almonds1/2 cup
- Chili pepper3 pieces
Nutrition per serving
- Calories
- 602
- Protein
- 42 g
- Carbs
- 68 g
- Fat
- 18 g
Approximate values; they vary with the exact ingredients you use.
Method
Rinse the camel meat and cut it into medium pieces, dice the onions, finely dice the tomatoes, crush the garlic and grate the carrots.
Heat the 5 tbsp oil in a large pot over medium heat and fry the onions for 6 minutes until soft.
Add the camel meat and garlic and stir for 10 minutes until the meat colours on all sides.
Add the tomatoes, tomato paste, grated carrots, kabsa spice, cardamom, black pepper and dried limes and stir for 5 minutes.
Pour in the 12 cups of water with salt, bring to a boil and skim the foam as it rises.
Reduce to low heat, cover and cook for 120 minutes until the meat is tender and pulls apart with a fork.
In the last 30 minutes, wash and soak the 4 cups of rice.
Lift out the meat, leave 6 cups of broth in the pot, adjust the salt and add the drained rice.
Boil over high heat until the broth reduces to the rice surface, then cover over low heat for 30 minutes and return the meat on top.
If you have almonds, toast them in the ghee for 3 minutes. Serve the kabsa on a platter topped with the meat, with the almonds and hot peppers around it.
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